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Pumpkin Cream Cheese Muffins - Soft, Spiced, and Perfectly Swirled

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Pumpkin Muffin Batter: 1 3/4 cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup (240 g) canned pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
  • 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
  • 1 teaspoon pure vanilla extract
  • For the Cream Cheese Filling: 8 oz (226 g) cream cheese, softened
  • 1/3 cup (40 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional Topping: 2 tablespoons turbinado sugar for a crunchy top

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy. Set aside. If it’s too loose, chill it while you make the batter.
  3. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined and lump-free.
  4. Mix wet ingredients: In another bowl or large measuring cup, whisk pumpkin purée, eggs, oil, milk, and vanilla until smooth.
  5. Combine batter: Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until the flour disappears. Do not overmix. A few small lumps are fine.
  6. Fill the muffin cups: Add about 2 tablespoons of batter to each cup. Spoon about 1 heaping teaspoon of the cream cheese mixture on top. Cover with another tablespoon or so of batter, filling cups about 3/4 full.
  7. Swirl (optional but pretty): Add a small dab of cream cheese on top and swirl gently with a toothpick for a marbled look. Sprinkle with turbinado sugar if using.
  8. Bake: Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted near the edge (not through the cream cheese center) comes out clean. The cream cheese will remain soft.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool at least 15 more minutes before eating so the center sets.